I just posted the Original Recipe for the chupaqueso, and you can find it by following this link, or by following the link over there on the right under “Pages.”
The original recipe may be original, but it’s hardly the best. Jay needs to weigh in here with HIS recipes, because he took the original and improved it immeasurably. (He even improved the PROCESS).
–Howard
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Bwahahahaha! Never have I been happier to be on the Atkins diet, the only diet where this monster is 100% appropriate due top it’s total absence of the dreaded Carb. I’m gonna make myself a couple of these tomarrow.
Sorry for the delay in posting your comment. Apparently the site was moderated. I’ve turned the moderation settings down a notch.
re: low-carbing and Atkinsing — that’s where the chupaqueso came from. I was low-carbing and making a cheese crisp from a recipe in a book, and realized that it looked like a taco shell, ready to be folded around something delicious. The only delicious thing on hand was MORE CHEESE…
Is it possible to get the original, or any of the recipes for that matter, to work without non-stick pans? I’ve got birds, and as delicious as this sounds, I’m not going to risk killing them for my own tasty pleasure. 
I wasn’t aware of problems with teflon and birds.
That said, I’ve been meaning to do a write-up on cast iron as a chupaqueso cooking surface . Upshot — if you’ve got properly seasoned cast iron cookware (especially a big skillet or a griddle) you’ll be fine. It’s plenty non-stick enough for this project.
–Howard
I’m even now in the process of trying this thing out. But I have a complaint: When I printed the recipie, it stuck a whole row of google ads on a second page. I don’t mind the ads, but the second page is kind of a bummer. When you get around to it, be sure and tweak the print css so that the width will fit on a single page. 
PS: blessings on playing with WordPress. I only wish your main blog was on WP, so I could comment more often!
When you get around to it, be sure and tweak the print css so that the width will fit on a single page.
Hmmm… “tweak the print css,” eh? Got pointers on that? Email me directly. It sounds like something I’ll need help with.
–Howard
Heh, I’m gonna be making myself one of these, but I have one question, heh, and it’s gonna be a bit dumb, but eh You say to Tri-fold the circle of cheddar around the Jack and parmesan, What do you mean by that? fold the cirlce around it, or does anyone have a picture of a finished chupaqueso? Thanks for your time!
tom90deg
Patience, grasshopper. I just finished making a couple and taking pictures throughout. I’ll post as soon as the page is ready.
The cast iron plan works well. I’ve had good success with my cast iron griddle. It works great. The key is good and WELL SEASONED cast iron.
And BTW Howard should do a really cool Chupaqueso Logo.
I like to mod the recipe by adding a little smoked gouda in with the jack, and substituting brandied feta (take feta. Add shot of brandy. Set aflame. It’s ready when it’s stopped burning) for parmesan.
Oh, yes. Oh yes oh yes.
I just got back from the kitchen, and I have a new favorite snack food.
It took me a few tries to get the cheese toasting near right, but boy is it worth it.
the only time i had trouble cooking it is when i tried it in a frying pan seeing as we just got a new gas stove so im not very good at cooking it so it started to burn so i had to put it on my plate and eat it quickly on my first attempt my second didnt cook it long enough and it crumpled ate same as first so i used my non stick toaster press wich i have never cooked toast in only cheese or eggs (havnt succeeded in an omlette yet though) and seeing as i had already created a prop to keep the cheese from being splatered and smeared all over it (not good for cooking anything with the cheese when this happens) i didnt have to flip it over that and i knew how long it takes to cook cheese on my toaster press and i also added bree to the recipe (i would love to see some company make a “cheese” wich is pre grated and claim its bree bree is a runny cheese wich when you buy it rather then being in wax its in a naturely forming mold wich is very edable and very nice
Howard Tayler, you are my hero. For this week, at least.
Teflon can indeed kill birds and the kind of absent-minded cooking I do nowadays is almost a sure death sentence (thanks for the link, Mikey). The only things I have with Teflon anymore is my waffle iron and my George Foreman grill, neither of which have been used in years (since we had a balcony a couple of apartments ago).
Being young and ignorant or something, I’d never heard of cast iron beyond a vague idea that a cast iron skillet was a good weapon to hit someone in the head with. My family has a couple Dutch ovens, but it’s not like I knew what they were made of. I just thought I’d have to suffer with icky scrapings of pans until the universe rained money down on us and enabled us to buy those really expensive anodized aluminum naturally non-stick pans. Instead, a wonderful non-stick pan was well within my reach, and $5 at the thrift store and a couple hours of seasoning later, I, too, am in love. Thank you! I need never miss my bird-killing Teflon again!
I made my first try this evening. Delicious toasted cheese! But the shell (Tillamook medium cheddar) seemed too tough… kind of leathery. Did I do something wrong? Was it too thick? Overcooked? Any idea?
Chupaqueso news!…
Howard Tayler, creator of many good things, including Schlock Mercenary has done it again. One of my favorite dieting snacks (yes, that’s right, dieting. It’s low-carb. nyah.) - the chupaqueso - has created an entire website to the chee…